So here is the New Years scoop: I made a resolution and broke it. Just like everybody else. But hey, just like everybody else, I will also defend my reasons for breaking it to make me feel better about it. You can tell me afterward if you think my excuse is valid or you can tell me what you are experiencing this year with resolutions or broken resolutions as well.
My resolution was to cut out sugar. It popped into my head at 11:53 on New Years Eve to make a resolution for the first time ever, and in the excitement of thinking of a resolution I sealed my fate by telling Mitch and my family aaaaaall about how great life was going to be without sugar.
At 11:53 on New Years Eve, I was considering only the excitement of make a huge jump to be a bit healthier. At 11:53 on New Years Eve I was not considering the last piece of the almond creme filled dark chocolate bar that I left as a treat for myself in the back of my silverware drawer, or the only food (ahem. “food.”) in my office at work being either non-vegan or candy on a day where I was so stacked up with work that I didn’t have even twenty minutes to run home to prepare a sugar-free meal, or the fact that a vendor will likely be making my wedding cake in eight months without worrying about my seemingly unnecessary dietary restriction. Because sugar is so astoundingly prevalent in my life, I have decided since the first of the year to focus more on my sugar intake without being 100% unwilling to consume it. I will avoid it and exchange foods for it as often as possible, but unlike veganism, cutting out sugar is not something that I morally or emotionally attach myself with so I will not let it become a barrier that creates discomfort during my life.
I think that I have cut down my sugar consumption A LOT so far this year, consuming less of the candy at work, never finishing that chocolate bar in the back of my drawer, and planning to bake my own wedding cake to cut out the sugar. Overall, I am probably consuming about 25% of the sugar that I was before the New Year, and I am proud of my accomplishment.
I have become a lot more aware of sugars in foods that I never even considered it could be in, and I would like to cut sugar from the recipes on the blog whenever at all possible. Now, when I say sugar free, I mean by that cane sugar and any artificial sweeteners. I will probably slowly cut down on coconut sugar, agave nectar, and maple syrup as well, but let’s just take it one step at a time people.
For our wonderful recipe today, I will be using maple syrup or agave nectar, so let me know if you are familiar with any good replacements for these types of foods instead of using syrups.
- 1 cup coconut oil
- 1/3 cup agave nectar or maple syrup
- 1 cup cocoa powder
- 1 cup trail mix preference (including any nuts, seeds, or dried fruits you like)
- 1/2 cup peanut butter (or any nut/seed butter)
- Melt coconut oil over low heat on the stove.
- Whisk in the agave or maple syrup.
- Remove from heat and whisk in the cocoa powder until well blended into a very thin chocolate sauce.
- Pour a teaspoon of the chocolate into any silicone mold, or enough to fill the bottom of the mold's crevices. (I used a little chocolate mold with about 25 holes in it).
- Place mold into the freezer for about 5 minutes, until the chocolate hardens.
- While the chocolate is in the freezer, mix the trail mix and nut butter together, coating all of the trail mix pieces, to create a sticky conglomeration. If the trail mix is not sticking together, add more peanut butter until it is completely coated.
- Take the molds from the freezer and plop about one tablespoon of the trail mix-peanut butter combination, trying to keep it from touching the sides of the mold if possible.
- Coat the molds with about one tablespoon more of chocolate until the chocolate completely covers the sticky interior.
- Put the molds back into the freezer for about 10 minutes, or until chocolate is hardened.
- Pull from the freezer, pop the chocolate out of the molds, and pop them right into your mouth!
- Because this chocolate is made with coconut oil, it may melt quickly after being exposed to warm temperatures. I would suggest keeping the clusters in the fridge or freezer until consuming.
- If you would like to take the trail mix bites with you outside of the fridge or freezer, you could also use 2 cups of melted semi-sweet Ghiradelli chocolate chips instead of my chocolate recipe. This one will have sugar, but it will be more resilient in warm temperatures.
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